The full content of this document is only available to subscribing institutions. More information can be found via www.amdigital.co.uk
If you believe you should have access to this document, click here to Login.
Field name | Value |
---|---|
Reference | Cookery 1873 Mo |
Library/Archive | University of Michigan |
Title | The artizans' guide and everybody's assistant: containing over two thousand new and valuable receipts and tables in almost every branch of business connected with civilized life, from the household to the manufactory |
Author/Creator | Moore, Richard |
Date | 1873 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Place of Publication | Montreal, Canada |
Publisher | John Lovell |
Document Type | Printed Cookbook |
Theme | Food Preparation; Food Production and Industry |
Subjects | baking canning and preserving |
Description | Volume of receipts and tables for 'every branch of business connected with civilized life from the household to manufacturers'. Chapters are dedicated to baking, cooking, preserving, dyeing, tanners, marble and ivory workers to machinists and mill owners. Contains baking and cooking recipes for use by druggists, grocers and confectioners. Some recipes use beer, wine and liquor as ingredients; includes instructions for preparing various wines. Item also includes a guide for various artisans including cabinet makers, machinists and grocers. |
Countries | Canada |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |